Le Coupe-Inspired Fried Chicken Sandwich

Ingredients

• boneless chicken thighs (Smash thin)
• buttermilk (For the marinade)
• Louisiana hot sauce (For the marinade)
• salt (For the marinade, seasoned flour, glaze, and slaw; to taste)
• paprika (For the marinade and seasoned flour)
• garlic powder (For the marinade, seasoned flour, and honey mustard)
• onion powder (For the marinade and seasoned flour)
• black pepper (For the marinade and slaw; to taste)
• cayenne (For the marinade and seasoned flour)
• MSG (Optional; for the marinade and seasoned flour)
• mayonnaise (For the honey mustard and slaw)
• Dijon mustard (For the honey mustard and slaw)
• yellow mustard (For the honey mustard)
• honey (For the honey mustard and chili-honey glaze; also listed for slaw)
• apple cider vinegar (For the honey mustard, glaze, and slaw)
• all-purpose flour (For the seasoned dredge)
• cornstarch (For the seasoned dredge)
• baking powder (For the seasoned dredge)
• neutral frying oil (For frying)
• butter (For the chili-honey glaze and buttering the buns)
• red pepper flakes (For the chili-honey glaze)
• chili crisp oil (For the chili-honey glaze)
• smoked paprika (For the chili-honey glaze)
• green cabbage (For the slaw)
• red cabbage (For the slaw)
• kale (For the slaw)
• carrots (For the slaw)
• lemon juice (For the slaw)
• brioche buns (Toast after buttering)
• pickles (For assembling the sandwiches)

Steps

1. 1

   Smash the chicken thighs thin.

2. 2

   Combine the buttermilk, Louisiana hot sauce, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and optional MSG for the marinade. Reserve a little marinade for the flour mixture, then add the chicken and marinate for 24 hours.

3. 3

   Mix the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, and salt until smooth to make the honey mustard.

4. 4

   Combine the flour, cornstarch, baking powder, and the marinade seasonings to make the seasoned flour. Mix in a little reserved marinade until craggly bits form.

5. 5

   Double dredge the chicken in sequence: marinade, seasoned flour, marinade, then seasoned flour.

6. 6

   Heat frying oil to 350°F (175°C). Fry the chicken for 5–7 minutes, until golden and crispy.

7. 7

   Warm the honey, butter, red pepper flakes, chili crisp oil, apple cider vinegar, smoked paprika, and salt over low heat until combined to make the chili-honey glaze.

8. 8

   Dunk or brush the fried chicken with the chili-honey glaze.

9. 9

   Toss the green cabbage, red cabbage, kale, carrots, mayonnaise, Dijon mustard, honey, apple cider vinegar, lemon juice, salt, and black pepper together to make the slaw.

10. 10

    Butter the brioche buns and toast them.

11. 11

    Assemble each sandwich with pickles, chili-honey fried chicken, slaw, and honey mustard.

12. 12

    Serve and enjoy.

Notes

The source provides no ingredient quantities or serving yield. Servings are estimated as four sandwiches. The detailed linked recipes mentioned in the post are not included in the supplied source.

Nutrition per serving

• main
• sandwich
• American
• fried
• crispy
• chicken
• contains gluten
• contains dairy